Best Vegetarian Mexican Rice Recipes

VEGETARIAN MEXICAN RICE

Steps:

• In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
• Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

MEXICAN GREEN RICE(VEGETARIAN)

Steps:

• Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
• Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
• Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
• Variation with Peas:.
• Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.

BAKED MEXICAN RICE - VEGETARIAN

Steps:

• Place the oil in a saucepan (medium) and cook the onion until translucent.
• Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
• Add the rice, stock and paste, stir to combine.
• When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
• Cover and bake at 180oC for 35-40 minutes (or until cooked).
• Remove from the oven and let sit for 5 minutes before serving.